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Ricotta Eggplant Casserole Recipe

Ricotta Eggplant Casserole Recipe
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★★★★★

5.2 from 6 reviews

This Ricotta Eggplant Casserole is a delicious, comforting baked dish featuring tender slices of eggplant layered with rich ricotta cheese, tangy tomato passata, fresh herbs, and grated Parmesan cheese. Perfect as a hearty vegetarian main or a flavorful side, this casserole combines rustic Mediterranean flavors with a creamy texture and golden, bubbly topping.

Ingredients

Scale

Vegetables

  • 3 eggplants

Sauces & Herbs

  • 3 cups tomato passata (or marinara)
  • 2 tbsp fresh oregano leaves, chopped
  • 2 tsp fresh basil leaves, chopped

Dairy

  • 14 oz (400 g) fresh ricotta cheese
  • 1.5 cups Parmesan cheese, grated (divided into 1 cup + 1/2 cup, about 5.5 oz / 155 grams total)
  • 3 eggs

Others

  • Olive oil spray
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Preheat the oven: Set your oven to 430°F (220°C) to prepare for roasting the eggplants and baking the casserole.
  2. Prepare the eggplants: Trim off the ends of the eggplants and slice them lengthwise into thin slices about 5 millimeters (0.2 inches) thick to ensure even cooking and tenderness.
  3. Arrange and season eggplants: Place the eggplant slices in a single layer on baking sheets lined with parchment paper. Spray them lightly with olive oil spray and season evenly with sea salt and freshly cracked black pepper.
  4. Bake eggplants: Roast the eggplant slices in the preheated oven for 25 minutes until they appear slightly dry but are tender. Remove from the oven and set aside. Note they won’t brown much at this stage.
  5. Prepare tomato sauce: In a bowl, combine the tomato passata with 1 tablespoon of chopped fresh oregano and 2 teaspoons of chopped fresh basil, mixing well to infuse the flavors.
  6. Prepare cheese mixture: In a separate bowl, mix together the ricotta cheese, 1 cup of grated Parmesan cheese, 3 eggs, and the remaining 1 tablespoon of chopped oregano until well combined.
  7. Assemble the casserole layers: In a 9×13 inch (23×33 cm) baking dish, start by layering half of the roasted eggplant slices, then spread half the tomato sauce evenly over them, followed by half the ricotta cheese mixture. Repeat the layers with the remaining eggplant, tomato sauce, and cheese mixture. Finally, sprinkle the remaining 1/2 cup of Parmesan cheese on top.
  8. Bake the casserole: Place the assembled casserole in the oven at 430°F (220°C) and bake for about 30 minutes or until the cheese topping is golden brown and bubbling. If the casserole browns too quickly, reduce the oven temperature to 355°F (180°C) and continue baking.
  9. Cool and serve: Remove the casserole from the oven and allow it to cool slightly before slicing. This helps the layers set for clean portions. Serve warm.

Notes

  • To prevent sogginess, roast the eggplant slices until slightly dry and tender before assembling the casserole.
  • Fresh herbs like oregano and basil really elevate the flavor; adjust quantities based on preference.
  • Using high-quality ricotta and Parmesan cheeses enhances the creaminess and overall taste.
  • If preferred, substitute tomato passata with your favorite marinara sauce.
  • Ovens vary, so keep an eye on the casserole as it bakes to avoid burning the cheese topping.
  • For a gluten-free version, ensure your tomato passata or marinara sauce contains no gluten ingredients.

Nutrition

Keywords: Ricotta Eggplant Casserole, Eggplant Bake, Vegetarian Casserole, Italian Eggplant Recipe, Baked Eggplant, Ricotta Recipe, Tomato and Eggplant Casserole

Find it online: https://cheframi.com/ricotta-eggplant-casserole-recipe/